A soup for December


a handful of frozen onions

a handful of saffron

two teaspoons of oregano

two celery sticks chopped

one vegetable stock cube

one chicken stock cube

salt and pepper to taste

two carrots

a handful of tiny pasta pieces

A blob of tomato puree

one and a half litres of water

a few cauliflower florets

some left over roast chicken

a few baby tomatoes cut in half

two small potatoes, peeled and cubed

olive oil to fry


Fry the onions in a little olive oil. ¬†Then add the carrots and all the other ingredients. Perhaps best to add the cauliflower last of all so it isn’t over cooked.